RRC Polytech’s new Late Lunch Menu in the Culinary Exchange brings a plate of fond memories to the campus
By: Massimo De Luca-Taronno
At RRC Polytech’s Paterson GlobalFoods Institute in the Exchange District, the new Late Lunch Menu from the Global Kitchen is taking some staff and students back to their roots — serving up meals that remind them of home.
“That first bite made me feel like I was back in China,” said Ming Shi, an international student at Red River College Polytechnic.
Shi has only lived in Winnipeg for a year and a half after moving here from China. He says that finding good Asian food in the city has been a challenge.
“I find that most of the Asian dishes served here are altered for the Canadian food palate, so that’s why I usually prefer to cook my own food,” Shi said.
But after tasting the Shrimp Pad Thai, one of the new feature dishes served from the 11:30 a.m. to 1:00 p.m. Late Lunch Menu, Shi said he was impressed with the college’s take on Thailand’s national dish.
“It tasted like traditional pad thai, which I was not expecting to be honest — it was very delicious,” said Shi. “Even though it is Thai food, it reminded me of my childhood because those salty noodle dishes were something I would always eat when I lived in China.”
Shi says it’s important the college brings different types of cuisine to the campus because of how diverse Canada’s culture is.
“The school has done a good job at accommodating many different groups of people,” said Shi. “I know for me specifically, I think it’s cool they are including food from my Asian background because even though it’s just food, it’s almost like a little reminder of home.”
Highlighting dishes from many different countries and ethnic regions, the Global Kitchen’s new menu that was released on Oct. 17 includes meals from Japanese Tonkotsu Ramen to Korean Beef Bibimbap and Jamaican Jerk Chicken.
Chef Kristen Chemerika-Lew, an instructor who’s worked with students in the Culinary Arts program for over six years is the creator behind the menu.
“All of these dishes are something I’ve made at some point in my career because they’re just delicious,” said Chemerika-Lew.
She says that having cooked for over 20 years now she is often reminded of the family member that helped put her passion into action.
“I was 19-years-old and I had no idea what I wanted to do with my life, and one day my grandmother said to me, ‘Why don’t you go to culinary school?’ She told me that no other 19-year-old spends their days making stocks and homemade breads at home and that I should give it a shot,” Chemerika-Lew said. “Without her, I wouldn’t be able to execute this kind of menu and cook the types of foods that I do.”
Although none of the menu items specifically hold a personal connection to her, Chemerika-Lew acknowledges the importance in giving others opportunities to expand their food horizons.
“As the world expands and as food expands, it’s really important to look outside of our western-centric box of what food is by introducing ourselves to other culture’s cuisines,” said Chemerika-Lew
35-year-old Full Stack Web Development student Armando Galàn Cedeño agrees that exposure is key.
“It all goes back to exposing — exposing students and staff here in Canada to different cultures,” said Galàn Cedeño.
Galàn Cedeño was born in Mexico, raised in the United States, and now lives here in Winnipeg. He says because of his experiences with different cultures, he understands how food impacts people.
“I’ve learned that you can simply get to know a culture just by how their food tastes,” he said.
Although he enjoys Winnipeg’s food scene for the most part, Galàn Cedeño said he misses the food from Chicago, the city he spent the majority of his life in, because of the wide variety of options it has to offer.
But what food reminded him of the “windy city” he grew up in? The Jamaican jerk chicken dish.
“This dish tasted like my Chicago food,” said Galàn Cedeño. “In Chicago, we like to cook our chicken well done — very crispy, and that’s exactly how it was cooked. It was amazing.”
The new Late Lunch Menu reminds people not to underestimate the power of food — it might bring you closer to home than you may think.
